Vegetable Wheat Momos & Tangy Spicy Dip

I have been MIA for more than a month since i have been so occupied in settling down and getting the kids adapted comfortably with their new school and surroundings. However, i managed to click a few photos whenever i have wanted so badly to put the respective recipes on my blog......
I have started preparing low calorie dishes quite often, of late. Wheat momos is one of them where we use whole wheat flour instead of maida.I also made a tangy dip alongwith it.

VEGETABLE WHEAT MOMOS & TANGY SPICY DIP



Ingredients:

for stuffing:

50 gms french beans (finely chopped)
50 gms carrots (finely chopped)
25 gms capsicum (finely chopped)
1/2 cup cabbage (finely chopped)
1 onion (finely chopped)
1 tsp ginger-garlic paste
1/2 tsp green chilli paste
salt to taste

1 cup whole wheat flour, a pinch of salt and sufficient water for making dough.

for spicy tangy dip:

5-6 dry chillies
1 small clove garlic
1 tsp coriander seeds
1/2 tsp cumin powder
a pinch of sugar
salt to taste
2 tbsp vinegar
1 tsp soya sauce

Method of Preparation:

1. Make a dough of the flour, salt and sufficient water. Keep aside.
2. Heat a tbsp oil in a kadai and add the choppped onions, once it turn translucent, add the ginger-garlic paste and chilli paste and fry till the raw smell goes.
3. Add the chopped vegetables and fry well.
4. Add salt and stir fry the vegetables till done.
5. Make a small round with the dough, fill the vegetable filling and bring the edges together. You can either make it round or semi circle shaped. Pleat the ends. Repeat this till all the filling is used up.
6. Now steam this momos in a steamer for 10 mins. You can use a idli steamer. (I used the rice cooker steamer).

7. For the dip, roast the red chillies and grind it alongwith garlic, cumin powder and coriander seeds and a little water. You can season this with a 1/2 tsp oil and heat the dip adding the vinegar and soya sauce, cook this for a minute till the moisture is dried up.

Serve hot.